Rhubarb Crumble Cake Recipe
Easy, delicious, rhubarb crumble in cake form... what could be better than rhubarb crumble cake?!
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Servings: 9 Slices
Ingredients
Crumble
- 50 g caster sugar
- 50 g unsalted butter
- 100 g plain flour
Cake
- 175 g unsalted butter
- 175 g light brown sugar
- 175 g self raising flour
- 3 medium eggs
- 1 tsp vanilla extract (optional)
- 1 tsp ground ginger (optional)
- 400 g rhubarb (chopped)
Instructions
- Make crumble mix by rubbing together the sugar, butter and flour to a breadcrumb texture
- Preheat the oven to 180ºc/160ºc fan and line a 9” square tin with parchment paper, leaving a little overhang up the sides to lift the cake out later
- Beat the butter and sugar until creamy
- Add flour, eggs, vanilla, ground ginger and mix
- Fold the rhubarb through the cake mix and pour into the tin (this is my default method). Alternatively, pour the plain cake mix into the tin and scatter the rhubarb over the top.
- Sprinkle over the crumble mixture
- Bake for 40-45 minutes, until the top is golden and a skewer inserted into the centre of the sponge comes out clean, leave to cool for a while and then enjoy!
Notes
- This cake will last for 3+ days at room temperature
- You can freeze the cake for 3+ months
- I use this 9" baking tin in my recipe
- You can use shop bought crumble mixture if you prefer, or even leave it off if you don't fancy it.
- See notes above on making this a layer cake
- The recipe has been updated in April 2024 - the only addition is ground ginger which is optional.